Sweet and earthy, this sumptuous roast vegetable recipe with beetroot and sweet potato from James Sommerin provides a side dish which will complement a range of gamey meats, such as duck and quail. Paired with more familiar poultry cuts, it's a colourful addition to a midweek meal.
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Preheat the oven to 190˚C/gas mark 5. Cover the beetroot with foil and place in the oven until tender, approximately 1-1 1/2 hours. Allow to cool, then peel with a small knife while still slightly warm. Cut into large cubes
2 large beetroots
Meanwhile, dice the sweet potato into cubes the same size as the beetroot. Lightly season with salt and coat with olive oil. Place on a baking tray and into the oven until tender, approximately 40-60 minutes
2 sweet potatoes
Heat a pan over a medium to high heat. Add the butter and once it begins to foam add the roast beetroot and sweet potato. As soon as the vegetables are heated through, season with salt and remove the pan from the heat. Serve immediately
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